Young garden potatoes in cream, dill, garlic, green onion sauce. Comfort food at its finest: baby potatoes parboiled then baked in traditional Ukrainian cream dill sauce = "smetana."
This sauce is typically baked with the Beet Leaf Holubtsi, a recipe my Baba and Mom have passed down to me.
For an easy twist on the recipe, I added a bit of Boursin Garlic and Herb Cheese to it.
The recipe changes with what I have on hand but here are the basics of it, then alter to your favorite flavors:
In sauce pan combine:
1 cup thick whipping cream.
3 green onions chopped.
1 garlic clove diced fine.
salt to taste.
Fresh dill...i love dill so if this is new to you 1/4 cup chopped fresh dill but if you are like me and love it, 1/2 cup fresh dill chopped.
I added about 2 Tbs of boursin cheese and simmered until a bit thick, approximately 5 minutes.
Pour over your parboiled (just tiny bit tender) potatoes, cut in half and drained of water. In baking dish, bake uncovered for 30 minutes at 350. But keep checking them and spooning over the sauce/mixing them. Your house will smell incredible... they will be your family's next favorite side dish! You're welcome.
Enjoy this time of year with fresh dill, green onions and potatoes.
Sharlyn, Market Gypsy ~xo
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